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This milkshake version of a Dark 'n' Stormy cocktail combines vanilla ice cream with rum, lime, and ginger.
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Practically a meal in a muffin, these corn muffins are made with mustard, shredded Cheddar cheese, and crumbled bacon.
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Everyone will bug you for this recipe! Pastries are topped with a delicious cream cheese spread, Cheddar cheese, tomatoes and plenty of fresh broccoli. Cut the rectangles into bite-sized morsels and serve!
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This Russian-inspired soup is made with potatoes, spinach, parsley, and chopped hard-cooked eggs. Serve with a dollop of sour cream.
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Drop biscuits are sweetened with mashed sweet potato and a bit of brown sugar with an extra sprinkle on top for a pretty sugar coating.
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Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika, then served with a little sour cream mixed in.
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Jalapeno pepper halves are stuffed with creamy Cheddar cheese filling and topped with a bacon slice for a delicious warm appetizer with a hint of the heat. They're great on the grill, too.
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Cinnamon and sugar tortilla chips are served alongside a toffee brickle dip for a sweet, Mexican-inspired snack.
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This recipe is by Jonathan Reynolds and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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